From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


  • 1 cup all purpose flour

  • 1 cup blue cornmeal (yellow may be substituted)

  • 1 Tablespoon baking powder

  • 1/4 teaspoon salt

  • 2 eggs

  • 1 cup milk

  • 6 Tablespoons butter, melted

  • 1/4 cup honey

  • 1/4 cup corn kernels, canned, drained

  • 1/4 cup chopped fresh cilantro


1.  Preheat oven to 425 degrees.  Stir together flour, cornmeal, baking powder and salt.
2.  In a small bowl, beat the eggs.  Whisk in the milk, butter and honey.  Gently stir in corn and cilantro.
3.  Make a well in the dry ingredients and pour in the egg-milk mixture.  Stir just until well blended. Spoon batter into well buttered and floured madeleine pans, filling each shell 3/4 full.
4.  Bake for about 6 minutes.  Invert pan over wire rack and tap to release madeleines.  Serve warm.

These are particularly good with a Mexican brunch or dinner.  They can also be made in miniature muffin tins.

24 - 30

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